Something great is brewing right up the road.
Shedding light on Harbour Town’s candy stripe beacon.

food & drink
30 Music To Your Mouth

Just reading this is enough to make you hungry.

40 Happy Hour: Can Do, Will do!

A fresh look at what’s in the can and on tap at Buffalos.

48 “Meating” Expectations

The art of charcuterie is alive and well on the Bluff.

52 The Shell Crescent Site

A more interesting history than yesterday’s birdie.

54 Competitive Croquet

On the surface, it’s all good manners and dress whites.

out & about
10 fine art in the lowcountry

Picture perfect, local artists are in our spotlight.

22 Daufuskie in a Day

Our favorite Roger Pinckney takes us on a tour.

real estate
2 Palmetto Bluff Style Home Unveiled

An inspiring community collaboration.

19 wilson cottages

A charming new Palmetto Buff addition.

Each year, at 8:00 a.m., on the second Saturday in December, members gather at the
Post Office to “draw teams” for the Annual Scavenger Hunt. This “hunt” crafted by PB
Conservancy gurus, Charlie Bales and Jay Walea is the culmination of their collective
50-plus years of Bluff knowledge, paired with years of studying Survivor and Amazing
Race footage, for a cross-property conservation immersion challenge like no other.
Once teams are picked, they quickly pow-wow to prepare for the four-hour trek around
Palmetto Bluff. They travel by foot, boat, vehicle, sometimes blindfolded, sometimes
while balancing buckets on their heads, in search of clues that connect them from
location to location. Along the way they discover the hidden treasures of the property,
while pursuing the much-coveted stuffed armadillo trophy and a year of bragging rights.

Photography by Rob Kaufman

Set along a picturesque street in the River Road Garden
District, the Style Home is a collaboration between Palmetto
Bluff, Coastal Living magazine, J Banks Design Group,
and Shoreline Construction and Development.
PAL M E T TO B LUFF ST YLE H O M E

3

Out Here in
the

THE STYLE HOME:
COMMUNITY COLLABORATION
Designed to showcase the work of our project partners and the new Garden District
neighborhood, the Style Home will feature the very latest in coastal inspired interiors and
outdoor living spaces, fabulous decorating ideas, and smart design tips. Perhaps even more
important is the community benefit that the Style Home will bring to Bluffton.
On September 1, the Style Home will open to the public for tours, five days a week. Tour-goers will contribute $10 per person,
with 100% of the proceeds going to Bluffton Self Help and the Boys & Girls Club of Bluffton. Each of the organizations will
staff the home with volunteers during the tour days, making this effort a true community collaboration.
Architect – Historical Concepts
Builder – Shoreline Construction & Development
Interior Design – J Banks Design Co.
Furnishings - Coastal Living Collection
Landscape Architect - Witmer-Jones-Keefer, Ltd.
Landscape / Hardscape - The Greenery

The Boys & Girls Club of Bluffton works each
day to enable all young people, especially those
who need us most, to reach their full potential as
productive, caring, citizens.
www.bgclowcountry.org

Bluffton Self Help was founded in 1987
with a mission to help Bluffton neighbors in
critical need of food, clothing, and short term
financial assistance.
www.blufftonselfhelp.org

Shelley Wilkins

BEHIND THE DESIGN

J Banks’ Designer, Shelley Wilkins, immediately
conceptualized a very organic and natural design theme
for the home – almost from the day we first proposed
the project. A true southerner, Shelley loved the idea of
bringing an updated traditional aesthetic to Palmetto
Bluff with attention to the exterior surroundings.

Shelley’s main goal was to create a calm and peaceful
interior palette. This allows the view outside to become
your immediate focal point. Utilizing the Coastal Living
Collection to furnish the home, she was able to add
her personal design touches though finish selections,
fabric textures, lighting, accessories and artwork. The
collaboration with Morris Whiteside Galleries enabled
Shelley to curate a collection of artwork that represents
life in the Lowcountry, creating a true sense of place.

PAL M E T TO B LUFF ST YLE H O M E

7

PA L M E TTO BLUFF S T YL E H OME PARTNE RS

The Coastal Living Collection is inspired by Coastal Living magazine and the joy of life by the
sea. The furniture collection celebrates the allure and beauty of the beach, the natural coastal
landscapes, the marine life, and the casual and relaxed mood that can only be found at the shore.
www.coastalliving.com

J Banks Design has had a long presence at Palmetto Bluff, starting with the design of the
original construction trailers; on to the sales and development offices, West Wilson cottages,
and numerous personal residences. J Banks is currently involved in the refurbishment
of the Inn porch (a busy spot for afternoon “porching”) as well as the Style Home.
www.jbanksdesign.com

At Shoreline Construction, the focus is not only on building your dream home,
but a quality relationship as well. Shoreline’s unique team of professional designers
and construction managers are there to help each client from the very beginning
phases of design, throughout the entire building experience. They pride themselves
on their ever increasing knowledge of current construction trends, green building
materials, and energy efficiency. However, each “Shoreline” home is also full of
timeless detail. Shoreline’s designers work hand in hand with a team of craftsman
to bring each home to life, far exceeding the ideas and dreams of their homeowners.
www.shorelineconstructionsc.com

THANK YOU TO OUR SPONSORS

PAL M E T TO B LUFF ST YLE H O M E

9

Farris, “Day to Remember”

FineinArt
the
Lowcountry

Charlene Gardner theorizes that artists settle in a place like Bluffton just as they do in Vail, Asheville and
Naples; drawn by the extraordinary beauty of the surroundings. And, she ought to know. Charlene is a
transplant from out west, with a background in floral arranging and an artistic streak. She was drawn to the
beauty of the Lowcountry and in 2005 started a frame shop in a quaint area of old downtown Bluffton. A
contributing member of the Hilton Head Island “Council for the Arts,” she had come to know several local
artists, and would often find herself framing their work. With plenty of space, and the encouragement from
her husband, the shop was expanded and renamed “Four Corners Art Gallery and Fine Framing.” The
Gallery features works by many amazing Lowcountry artists. Here are just a few we couldn’t resist sharing.
f i n e a rt i n the lowcou n t ry

11

Luanne LaRoche
An Artist’s Response
to Community

La Roche, “Heritage Day Study III”

La Roche, “Bob”

Bluffton artist Luanne LaRoche uses vibrant colors, texture and perspective as her response to the community
in which she has lived for over 30 years. Friends have described her art as an “eruption of her wonderful
spirit that simply spills out onto the canvas.” Her distinct vision of the Lowcountry, combined with her
freedom of expression, has garnered her paintings and drawings prominent places in prestigious collections
around the world.

12

f i n e a rt i n the lowcoun try

Marge Agin
Images and Lifestyle
of the Lowcountry

Agin, “The View”

Agin, “Untitled”

Although her travels have taken her around the world, renowned photographer Marge Agin makes her
home right here in Palmetto Bluff. Photography has always been her passion, and even though she’s traveled
extensively, the images and lifestyle of this area is what she finds fascinating. Her art form encompasses
the use of digital equipment as well as computer art. The scenery and surroundings combined with her
photographic and artistic talents produce unique art that is very much in demand.

f i n e a rt i n the lowcou n t ry

13

Amiri Gueka Farris

Exuberant Color,

Farris, “Lowcountry Journey”

Intimate Personal Experiences

Farris, “Gullah Island”

A graduate of Savannah College of Art and Design (SCAD) Amiri is known for his dynamic and constantly
changing forms of art. His use of multiple medium, artistic view and style are ever evolving. The Lowcountry
influences are obvious when you look deep into the painting, where images and colors dance across the
canvas. His work has been displayed both nationally and internationally.

14

f i n e a rt i n the lowcoun try

James Nelson Lewis
Let the Simplicity

Make the Statement

Lewis, “The View”

Lewis, “On the Pier”

Jim’s approach to his art has been influenced by his background as a designer and years of instructing
watercolor painting at the college level. His art portrays a sense of order, balanced by spontaneity; his goal

k

is to infuse the work with a sense of being. Though he’s only recently begun to paint for exhibition, his
paintings are mature yet fresh. Jim’s works of art portray his deep-felt love for seascape and tropical subjects.

f i n e a rt i n the lowcou n t ry

15

Dr. Richard Schulze

the return of

Carolina
gold rice
At about the time the colonies were becoming ‘united’, the
Lowcountry was already thriving, and the farmers in and
around Savannah and Charleston were perhaps the wealthiest
people on earth. Their good fortune was a crop appropriately
named: Carolina Gold Rice. So prolific, the crop once
accounted for more than half of all Carolina exports.
Rice is not an easy crop to produce and over the years the
industry, and indeed the crop itself, almost disappeared.
Almost. 200 years later, four miles from Savannah, Palmetto
Bluff resident Dr. Richard Schulze set out to restore the glory
of Carolina Gold Rice. It’s an amazing tale, recounted in the
book, “Carolina Gold Rice, The Ebb and Flow History of a
Lowcountry Cash Crop.” It’s great reading, highlighted by
the kernel of information that he started with just two bags
of seeds which had been preserved over those 200 lost years.

Illustration by wildlife artist Floyd Robbins

However easy on the fork or spoon, rice is anything but easy
during cultivation and harvesting. In the 1700’s, even with
ox and mule-drawn equipment, rice farms of only a few
hundred acres required from 100 to 300 laborers to prepare
the soil, plant, and harvest and thresh their production. It
was so difficult a crop, that rice, not cotton, encouraged the
establishment and rapid growth of slavery – and in due course
contributed to the collapse of the Lowcountry economy
after the Civil War. Rice never received its due in contrast to
the praise heaped upon cotton and tobacco, but was indeed
more profitable and abundant than the two crops combined.
By the early 1800’s rice was driven from the Carolinas
by the high cost of production, apparently, never to be
seen again. That is, until we fast-forward to a small farm
not far from Palmetto Bluff, and a new age farmer named
Dr. Richard Schulze.

18

CA RO LINA Gold RICE

For Schulze the journey to restore the glory of Carolina
Gold Rice began with a search for seeds. Strains had been
carried to the Amazon and Africa, but it was two bags
discovered in a seed gene bank that gave rise to the second
introduction of Carolina Gold Rice – exactly 300 years since
it first arrived.
Getting the crop to take hold began like any other
unchartered adventure, a process of trial and error. Some
years yielded more than others; each crop came with hard
work, and provided more insight for the next. “Good year
and bad year, the challenges and joy associated continue. Its
beauty is stunning. Its taste is divine and in greater or less
numbers, the ducks continue in their annual visits to our
fields.” Today, the annual crop is delivered in small bags to
Dr. Schulze’s patients and to local charities.

wilson cottages
At the Lawn & Racquet Club
It’s a historic time on the Bluff, with more new homes in design and under construction than ever before, 63 in all. As many have
heard, all the hammering has reached a crescendo around RT’s Market and Wilson Lawn and Racquet Club (but only slightly
disturbing the typically hushed atmosphere on the courts). The center of attention there are the new Wilson Cottages – an
absolutely charming addition to the picture postcard that is Palmetto Bluff.
The first Cottages have exceeded everyone’s expectations, and are now ready to tour. Designed and built by the Hermes Group,
a firm with a sterling reputation for authentic, high quality resort residences, the Wilson Cottages combine close-to-town
convenience with designs that echo the ever-popular cottages at the Inn. Not too big, not too small, everything here feels just right.

20

WILS O N CO T TAG ES

There are six different Wilson Cottage designs offering two, three, or four bedrooms. Each is equally welcoming, with gourmet
kitchens, comfortable outdoor spaces and quiet master suites. And like everything on the Bluff, the Cottages embody the
genuine character of Lowcountry architecture both inside and out. The attention to detail is exceptional, paneled great room
walls, architectural wood doors and windows, and Shaker cabinetry with honed granite slab countertops. Add details like
SubZero refrigeration and Wolf ranges, and one quickly appreciates all that is in store.
If you fell in love with the cottages at the Inn at Palmetto Bluff, you’ll find the romance will only become stronger in the Wilson
Cottages, which offer the additional attraction for owners who wish to enter their residence into the rental program managed
by Auberge Resorts.
The entire first release of the Wilson Cottages was quickly spoken for, but as the saying goes – we’ll make more! There
are models available for touring, simply drop by the real estate office and we can walk or bike over to see how nicely things
have turned out. We’re sure you’ll be impressed as the Wilson Cottages begin in the mid $600,000’s with fully-landscaped
grounds. Optional, turn-key, professionally appointed interior furnishings packages, customed designed to each floorplan, are
available for purchase.

WI L SO N CO T TAG ES

21

Daufuskie in a Day
The Magical History Tour
By Roger Pinckney | Photography by Rob Kaufman

Let me tell you about my island home. We call it “the right side of
the river” and naturally, the entire remainder of North America is
the wrong side. Daufuskie, Daw-fuss-kee. You can’t say it too slow.
Let the name roll around your tongue like a salty oyster.
Three by five miles, fifty five hundred acres, much history
and many mysteries, so close to the rest of the world, yet so
far away. You can see Daufuskie from Moreland on Palmetto
Bluff. You can see it from the top of the Tallmadge Bridge
and the Harbour Town lighthouse, too. You can even
see it from Tybee Island, Georgia, but you can’t
get here unless you have a boat! “The water is
wide,” Pat Conroy once famously remarked. It’s
dangerous too.
Indeed, salt water does more than define this
place, it protects it too. Long about 1980, real
estate wizards tried to replicate Sea Pines on
Daufuskie, but Daufuskie would have no part of
it. Four hundred million shot to hell, other people’s
money. Bankruptcy, foreclosure and litigation. The local
landscape is so littered with corporate bones, the Old
Gullah – descendants of West African slaves – cooked up
their own explanation. Dr. Buzzard done put bad mojo
on de buckra, the greedy white men. From one end of the
island to the other, voodoo shrines hanging on fenceposts,
porchposts and trees offer supplication, ask protection.

So life goes on with an amazing grace and unique style.
Eighteen kids in the elementary school and one rule for the
younguns: Stay clear of the gators. One rule for the grownups: Don’t hurt nobody. No real need to lock your door.
Leave your keys in your pickup. If somebody needs
it bad enough, they’ll likely bring it back. Rush
hour is two dozen tourists beating feet to the
last boat; a traffic jam is a knot of deer in the
middle of the road, and a high crime area is
where the fish always steal your bait. And if you
look close you can imagine God’s footprints on
our three mile long deserted beach where you can
wear your clothes if you really want.
The Census Bureau had a rough go hereabouts, as locals
didn’t particularly care to be enumerated. Somewhere around
three hundred residents is a solid guess, a kaleidoscope of
race and culture. Pick a dozen Fuskidians at random, set
them along the bar at Marshside Momma’s, get them all
full of gumbo and beer and step aside. You’d have a Jimmy
Buffett song. Don’t laugh.
Daufus ki e i n a Day

23

You need to see this
place, bum it one sunny
day of your choosing.
You’ll be glad you did.
You will be welcomed.
There is scarcely a
person who has to
live here. We live here
because we love it. We
want to share the Right
Side with you.
We counted the artists, all sixty four of them, potters,
painters, poets, singer-song writers, singers who can’t
write, writers who can’t sing, an arts blacksmith, workers in
wood and stained glass who gain inspirational peace from
this stunningly unspoiled place. Telluride, Taos, Santa Fe,
Sausalito? Name me a town anywhere in America where
fully one-fifth of the community is involved in the arts.
We are dizzy with the magic and beauty, but we trip over
our history. It’s underfoot, everywhere all the time like a
tiresome yaller dog. The entire island is on the National
Register. Here are Native American campsites continuously
occupied for three thousand years, pre-Columbian pottery
shards in the litter of last year’s leaves, a colonial battlefield
where the dunes once ran red with blood, a lost treasure we
still seek, two lighthouses, nine cemeteries, tabby ruins and
America’s largest collection of Freedman Architecture, the
houses, schools, churches built by the first generation free.
A man dasn’t even put a shovel in the ground without an
archeologist at his elbow.
You need to see this place, bum it one sunny day of your
choosing. You’ll be glad you did. You will be welcomed. There
is scarcely a person who has to live here. We live here because
we love it. We want to share the Right Side with you.
But watch out! You might not want to leave.

24

Daufus ki e in a Day

Getting Here, Getting Around
It ain’t easy y’all but it’s worth it. There are two ways to get around, either guided tour or you can take a map and get lost
on a golf cart. But you can’t get lost, not really. Just drive till you see water, then turn right. After a while, you will be back
where you started. The condition of secondary roads make biking a challenge and you’d best be in shape if you try to hoof it.
But you got to get here first. From Palmetto Bluff, call the harbourmaster at Wilson Village 843-706-2757 and he can
arrange everything from a shuttle to a boat rental, even line up a tour. Bluffton, North or Mid-Island Hilton Head, the
most convenient departure is via Calibogue Cruises out of Broad Creek Marina 843-342-8687. They offer a package deal,
ferry tickets, authentic Gullah buffet, guided or self-guided tours from Freeport Marina on Daufuskie. South Island Hilton
Head? H20 Watersports can get you from Harbour Town to Freeport in about half an hour. 843-671-4386 From Savannah,
call Bull River Marina on Wilmington Island, GA 912-897-7300.
The Old Daufuskie Crab Company at Freeport Marina hosts a Lowcountry “throwdown” most Saturdays and Sundays
April – October. It’s noon-thirty to sunset and it’s a must-do. Laid back, child and dog friendly, live music, local seafood,
burgers and bikinis. Call the marina office 843-785-8242 for specifics.
Fine dining? The Eagle’s Nest, located in the old Bloody Point clubhouse is as good as anything you’d find on the Wrong
Side. Dinner reservations are advised. 843-431-5522. Eagle’s Nest is also the only island place open for breakfast.
And I would be entirely amiss for not mentioning the world famous Marshside Momma’s at Daufuskie’s county dock where
dining is a cultural experience and whining is not allowed. Lunches under the oaks most weekdays, live music and dinner on
weekends. Dinner rezzez required. 843-785-4755. Nuther must do. Come on, y’all.

Art

in the Park

The Making of a Masterpiece

Intently searching the shores of the saltwater marshes in
Palmetto Bluff, you may come upon a well-known artist by
the name of Wayne Edwards. A resident of Hilton Head
since 1971, Wayne is a Lowcountry treasure whose art is
displayed worldwide. He is no stranger to Palmetto Bluff,
where he created two spectacular tree houses and, along
with son Heath Edwards, designed
Moreland Landing. And on this day,
Wayne is back in the Moreland area of
Palmetto Bluff on the hunt for perfect
pieces of driftwood to incorporate
into his newest work of art, soon to be
showcased in the Sculpture Garden at
the entrance to River Road Park, in
the Garden District.
Working closely with the Arts
Commission, Wayne is creating a
piece of art entirely from Palmetto
Bluff driftwood. After batting around
several ideas, the consensus for the
perfect theme became clear: Birds
that Abound in The Bluff. Wayne
will make many trips to Palmetto Bluff in order to gather
hundreds of pieces of driftwood. Then, he lays them out
one by one, staring at each piece until struck by inspiration.

The shapes are already there, but it takes an artist’s vision.
“The wood dictates how the final piece will look, it kind of
grows on its own volition,” he explains.
As he explores the shores of Moreland, he finds a beautiful
selection of cedar, bleached by the sun over many decades.
While some consider driftwood as
marine debris – the remains of trees
washed into the ocean, then sent
ashore with the tides – to Wayne it’s a
gift from the sea which tells the story
of nature over time. The interesting
shapes chosen from the shores will
be scrutinized with the artist’s eye,
and provide him an array of herons,
egrets, wading birds and seabirds of
all kinds, soon to be assembled into
an amazing original work of art.
Wayne Edwards’ talents are vast and
diverse. He works in all types of media
including oil paint, pastel, acrylic, pen
and ink, as well as bronze and marble.
But, when it comes to the River Road area of Palmetto
Bluff, he’s picked the perfect medium to incorporate into
the graceful surroundings. It’s all about nature and this
artist was the natural choice.

Editor’s note: As we go to press, this incredible work of art has been completed. We are grateful to the Art’s Commission and Wayne Edwards, for bringing
the vision from concept to completion.
a rt i n the Pa r k

27

Retail Therapy
It’s almost turkey time here on the Bluff, and if you’re longing to add a little
Lowcountry flair to your holiday table, peruse our picks for some super
suggestions, available at RT’s Market and Buffalo’s. Happy Shopping!

Like Your Turkey Dressed?
We know this may not be what you had in
mind, but we just couldn’t resist dressing up
our soon to be roasted holiday bird. Tom
Turkey’s “clothes” may look even better on a
fat, fall pumpkin.

28

RE TA I L T H ERA P Y

In a Pinch?
Rose’s Perfect Pie Plate is a seasonal
‘must-have’ (and will make you look like
a pastry chef). The fluted edge serves as
a mold to press in the dough, forming
a scalloped pie crust that holds up well
during baking. The quality ceramic
absorbs and distributes the heat evenly
to create a crisper crust. ‘Rose’s Perfect
Pie Primer’ Recipes & Tips included.

Just Like Grandma’s
Carolina Cherry Company cooks up
a “Taste of the Low Country” in every jar
of Southern Garden Pickles and Relishes.
Locally made in small batches using fresh
ingredients and seasonal produce, it’s
reminds us of peeking into Grandma’s
pantry. We recommend the Watermelon
Rind Pickles … yum!

Get To Slatherin’

Cooking Not Your Thing?

Slatherin’ Sauces are
a sticky, sweet, spicy
“cure for boring food.”
Locally made from
heirloom recipes using
wholesome and natural
ingredients, slather ‘em
on fowl, pork, beef,
game, seafood and
just about anything
worth eatin’… we’re
thinking turkey! All
natural and gluten free
from Slather Brand.

A lot of hot air at your holiday table?
Impress the in-laws with this perfectly
bronzed (inflatable) bird, and then
make reservations.
Saucy …
Neita’s Charleston Vinaigrette & Marinade will bring a little bling
to the table. Savor the flavor in your salads and vegetables.
Marinate fish and meats and create an amazing appetizer, or
use it as a dipping sauce. Neita’s is made the healthy way from
the freshest, purest ingredients.

Seriously Southern
They tell us that a taste of southern
tradition is baked right into Buffa’s
Cheese Biscuits. Born and raised in
South Carolina, Buffa used her natural
talent to cook southern dishes for five
generations. Although she used “a little
bit of this and a little bit of that,” her
recipe was recreated and now sold
exclusively in SC.

RE TAI L TH ERAP Y

29

30

mus i c to you r mouth

MUSIC
to Your

MOUTH
Our obsession with food really started to build when our team sat in a meeting dreaming up “pie in
the sky” ideas for the Bluff. Food Network star Tyler Florence was in that meeting, and we scoffed
when he suggested an oyster roast in the middle of the Village Green for 1,000 people. Darned if
he wasn’t onto something and together we started small (still with eyes bigger than our stomachs),
with a weekend event one November. Who knew that in just six years, we would indeed have
1,000 people gathered on the Green for what some have deemed the “best southern celebration
in the country.” Now, that modest weekend gathering has grown into a year-long food and wine
series that pairs the most prominent chefs from the Southern food scene, with producers of the
finest artisanal beverages and products, and musicians from across the region. Each month, we’re
tempting the taste buds of locals and visitors alike with a full menu (pun intended) of offerings.

mus i c to you r mouth

31

SCHEDULE OF EVENTS
Tuesday November 13th

Revana, noted heart surgeon and principle of Revana Family
Vineyard in Napa Valley. An event certain to warm both the
heart and soul.

Hidden Happy Hour & Sponsor Soiree

Thursday November 15th

Location? That’s Classified. We’re whisking our sponsors
off into the woods, to one of our most treasured spots on
property, for some mixin’ and mingling. Interested in being a
part of the fun? Check out the sponsor details online.

Heart and soul – it takes both to make exceptional wines and
to craft the finest southern cuisine. Tonight we will enjoy five
courses created and prepared by guest chef Jeremiah Bacon
of The Macintosh in Charleston, SC. With a last name like
Bacon, how can we go wrong? Bacon will create a menu
paired perfectly with Revana wines, presented by Dr. Madaiah

The art of blending is the hallmark of many winemaking
programs throughout the world and one of the most
important steps in making wine of distinct and unique
character. Sourcing the finest grapes from the best vineyards
paired with a meticulous blending style leads to wines of
impeccable balance, distinctive personality, and consistent

32

MU S IC TO YO UR MO U T H

quality from vintage to vintage. Now, you too can learn
the art of the blend in this hands-on seminar under the
guidance of Domaine Serene. You will create a cuvee of
Pinot Noir using lots from their world famous Willamette
Valley estate vineyards.

South and Iron Chef victor, joins Southern Foodways
Alliance’s John T. Edge to get cooking with the farms and
foods of the Heart of Dixie.

Ladies Night

It’s year three on the SS Stink & Drink (and they said the
name wouldn’t stick!) Embark on a two-hour cruise aboard
Grace, our antique yacht, circa 1913, for a wine and cheese
tasting like no other.

Guest Chefs Ashley Christensen of Poole’s Diner in Raleigh,
NC and Alex Raij of Txikito of New York, NY will create

Sean Brock, HUSK &
McCrady’s Restaurant; Charleston, SC

David Carrier, The Cloister
Sea Island, Georgia

Frankie Denmark
Hawg Wild BBQ; Ridgeland, SC

John T. Edge
Southern Foodways Alliance

and

Beach Club;

the perfect plates to match the wine selections of Jasmine
Hirsch, from Hirsch Vineyards. Together they will tempt
your taste buds and open your minds as they spin the stories
of the most influential and inspirational women in their lives.

Stink & Drink III

Ashley Christensen
Poole’s Diner; Raleigh, NC

John Currence
City Grocery; Oxford, MS

Kevin Gillespie
Woodfire Grill; Atlanta, GA

Chris Hastings
Hot and Hot Fish Club; Birmingham, AL

Food of Place Cooking Class: The Mississippi Delta
Chef John Currence of City Grocery in Oxford joins
Southern Foodways Alliance’s John T. Edge to celebrate the
farms and the foods of the Mississippi Delta.

Friday November 16th

Audi Tailgate

Food of Place Cooking Class: Heart of Dixie

We’re kickin’ off the Whole Hog Weekend with our title
sponsor Audi in true tailgating style. Conjure up your favorite
tailgating pasttimes and get ready for the “pre-game” show!
Remember, this weekend is a marathon, not a sprint.

Guest Chef Chris Hastings of Hot and Hot Fish Club in
Birmingham, AL, the 2012 James Beard Best Chef of the

mus i c to you r mouth

33

SCHEDULE OF EVENTS

continued

Potlikker Block Party

Saturday November 17th

We’ll tap the resources of our friends and event partners,
Southern Foodways Alliance, to serve up some of the best
southern stories we can find – we’re talking bacon and
bourbon. We’ll welcome guests Julian Van Winkle, III of
Old Rip Van Winkle Distillery and Allan Benton of Benton’s
Country Hams. We’ll showcase two short flims about their

Hair of the Dog 5K
A friendly competition set amid Palmetto Bluff ’s spectacular
neighborhoods and nature trails. Racers will receive a race
t-shirt and be greeted with a Blood Mary and fanfare when
crossing the finish line.

Jasmine Hirsch
Hirsch Vineyards; Sonoma, CA

Ted Huffman, Bluffton BBQ; Bluffton, SC

Matt Jording
The Sage Room; Hilton Head, SC

Johannes Klapdohr
Old Edwards Inn; Highlands, NC

Rob McDaniel
SpringHouse; Lake Martin, AL

Orchid Paulmeier
One Hot Mama’s; Hilton Head, SC

Alex Raij, Txikito, Quinto Pino,
Cobble Hill; New York, NY

Dr. Madaiah Revana
Revana Family Vineyard; Napa Valley, CA

work, and then celebrate by taste-testing our way through
their masterpieces. We’ll mix in some music and more from
our mouth-watering menu, and end the night at the fire pits
for s’mores, sweets, a little milk punch and whatever else we
can whip up...

34

MU S IC TO YO UR MO U T H

Culinary Festival
The Culinary Festival is a gathering of culinarians, winemakers, growers, and artisans, brought together to accentuate
the abundance of ingredients from our surrounding waters,
woods and local farms. They showcase their finest nibbles
and nectars and take our guests on a sensory experience
that can only be called Music to Your Mouth. The Festival
features live music, cooking demonstrations, a market area,
“Game Day” tent (for your college football fix), and new this
year a Beer Garden and the “What’s Shakin’ Bacon Forest.”
$25 of each ticket goes directly to Second Helpings.

Kiss the Pig Oyster Roast
Pig is big. So, we’ve taken our traditional oyster roast and
kicked it up a notch to also pay homage to the Pig. The
perfect pinnacle to the Whole Hog Weekend, this event
offers Whole Hog guests the unique opportunity to party
like rock stars, err chefs, as all of our Guest Chefs join the fun
for this Saturday finale. Good music, signature cocktails, and
May River views top off the menu.

Friday, November 16 through
Sunday, November 18
Going Whole Hog
with the Weekend-Long
Ticket Package
Limited to just 150 guests, this package is
sure to put your taste buds in over-drive.
The Whole Hog Package offers multiple
culinary experiences for the foodie in you.
As a part of the package you will enjoy:
• Friday afternoon Tailgating

Mike Lata, FIG Restaurant; Charleston, SC

Frank Lee
Slightly North

of

Broad; Charleston,

• Entry in the “Hair of the Dog” Road Race
Saturday morning (don’t worry you don’t
need to be a tri-athlete for this one!)
• The Saturday Culinary Festival
• The Kiss the Pig Oyster Roast Saturday
night on the banks of the May River
• After Parties at the Fire Pits with live
entertainment Friday and Saturday night
• Sunday “Blues” Brunch

Drew Robinson
Jim ‘n Nick’s Bar-B-Q; Birmingham, AL

Sallie Ann Robinson, Savannah, GA

For more on all that we are cookin’ up
visit www.musictoyourmouth.com.

• Special Swag Bag chock full o’ southern
specialties (one per couple or single
booking)
• $50 of every ticket goes directly to
Second Helpings, a non-profit Lowcountry
organization dedicated to ensuring that
no one in our community will worry about
whether or not they will have enough food
to eat today.
• Add accommodations and upgrade to
the Whole Hog and a Bed for Your
Head package. (Who names these things?)

mus i c to you r mouth

35

John T. Edge to Host Culinary Festival
John T. Edge, director of the Southern Foodways Alliance, is
a New York Times columnist, a sometimes Iron Chef judge,
a brown whiskey drinker, and a Southern food enthusiast.
He’ll lend his smart talk and barking laugh to the goings
on in the Culinary Village. As Director of the Southern
Foodways Alliance (SFA), Edge documents and celebrates
the diverse food cultures of the American South. The SFA
has completed more than 450 oral histories and 20 films,
focusing on the likes of fried chicken cooks, row crop farmers,
oystermen, and bartenders. www.southernfoodways.org

Steven Satterfield
Miller Union; Atlanta, GA

Rodney Scott
Scott’s Bar-B-Q; Hemingway, SC

What is a

Potlikker?
Potlikker is the distilled essence of the South.
When the greens have finished cooking,
Southerners know that the pork-infused
liquid in that pot is precious. They don’t
waste it. Some dunk their cornbread; others
crumble it into the steaming juices. At the
Southern Foodways Alliance’s Potlikker Film
Festivals, we’ve been known to toast with
shots of the stuff.
Since 2007, we’ve been supplementing our
annual symposia and field trips with Potlikker
Film Festivals. A few times a year, they give
us a chance to take our show on the road and
share it with friends both old and new.

Bill Smith
Crook’s Corner; Chapel Hill, NC

Julian P. Van Winkle. III
Old Rip Van Winkle Distiller; Frankfurt, KY

Potlikker is more than just a cooking liquid,
and Potlikker Film Festivals are more than
just movie screenings. They offer us the
opportunity to present distilled versions of
our symposia to a wider audience. Expect
honest food from some of the region’s most
talented chefs. Expect beverages, the better
to chase those shots of potlikker. Expect
poetry. Music. Mullet tossing. Conversation.
Community.
Courtesy of the Southern Foodways Alliance.

Michelle Weaver
Charleston Grill; Charleston, SC

36

MU S IC TO YO UR MO U T H

thank yo u to o u r sponsors

Title Sponsor

We are excited to welcome Audi to the Music to Your Mouth family. Their
title sponsorship commitment drives Music to Your Mouth to a whole new
level. Weâ&#x20AC;&#x2122;re talking tailgatinâ&#x20AC;&#x2122;, driving experiences, and a souped-up lounge
at the Festival for relaxing and talking cars, and food, and wine, and cars,
and food ... you get the gist.

Event Sponsors

MARINE TABLES

Corporate Sponsors

mus i c to you r mouth

37

Ri v er Dog B re w i n g Co.

“I fell in love with beer long before
wine... probably at too early an age.”
Josh Luman and Gabby Ferrell – the faces of Bluffton fave
Corks Wine Company – have embarked on a new adventure.
Their concept that began brewing about fifteen months ago
is now in full production, operating out of 7,000 square feet
in Okatie, and bringing a whole new meaning to the phrase
working like a dog.
River Dog Brewery Co. is their latest venture and soon folks
in the Lowcountry and beyond will be bellying up to bars to
taste their latest craft creation.
If you know Josh and Gabby (who doesn’t?), you know that
they launched Corks Wine Bar in Bluffton four years ago.
And they followed up that smash hit with a Hilton Head
location just two years later. The journey was more than a
decade in the making. In fact, it started in middle school
in Marietta, Ohio where the two met. “Marietta is similar
to Bluffton actually, it’s an old river town,” Luman says.
They dated briefly in high school, went their separate ways
for college, came back to Ohio, reconnected and realized
they had one primary thing in common – they wanted out
of Ohio.
So they packed two cars and made their way to Hilton
Head with no money, no friends in the area, no family, no
connections and just one priority – find an apartment as close
to the ocean as they could. With housing checked off the
list, they landed jobs in the food and beverage industry and
spent about four years working for someone else before they
decided, “Hey, we can do this ourselves,” and the concept
for Corks was born. They knew they wanted to create a
wine bar, but the question was, where? Until, they found
themselves “lost” in Bluffton one day and pulled into what
was to be the Promenade to get back on track. “We liked the
vibe of Bluffton, the mixed use spaces, the proximity to the
River ...,” said Luman, and before they knew it the two were
living and working in old town Bluffton.
After about a year of showcasing wines, their love for craft
beer began to make its way into the bar, and it was an
instant success. “It was a risk. I mean, we are in the land of
Bud Light,” joked Luman. Turns out, there was a greater
appreciation for craft beers than they could have anticipated.
Soon, the local home brewers association – The Mead Ale

Lager Tasting Society (MALTS) – began holding their
monthly meetings at Corks and would invite Josh and
Gabby to taste their concoctions. “We reluctantly obliged,”
said Luman, “I mean you never know what someone is
whipping up in their basement!” “We spent a lot of time
on research and development,” added Ferrell. And imagine
their surprise when they found that some of the homemade
stuff was darn good. So good that Luman and Ferrell started
thinking about creating a nano-brewery to supply Corks
with craft beers. But as they talked it through they realized
that from a business standpoint there was a much bigger
picture to consider. The craft beer industry in America is
exploding and Luman and Ferrell weren’t prepared to let it
pass them by. So they pow-wowed with two “beer engineers”
a.k.a. brewers, who they met through those monthly MALT
meetings at Corks, and a partnership was formed.
The two “weekend warrior” brewers from MALT – James
Brown and John Rybicki – committed to River Dog full-time
and in doing so have launched new careers for themselves.
All beer. All the time. As Beer Engineers for River Dog,
they are tasked with the stealth science of brewing – a
combination of math and chemistry all designed to tempt
the taste buds.
Luman and Ferrell dove in with both feet too, selling both
Corks locations to focus solely on the suds. This fall River
Dog Brewing Co. will unveil its core four flavors for public
consumption – a Pale Ale, an IPA, a White Bier, and a Cider.
Wait! We know what you’re thinking, and we want to assure
you not to worry. We did our due diligence and taste-tested
everything. The Bluff editors approve!

Private Label - Carolina Gold
River Dog Brewing Co. will also produce a private label pilsner
for Palmetto Bluff. The beer will be crafted with the oldest
strand of hops in North America and Carolina Gold Rice,
indigenous to South Carolina. (See page 16 for more on that…)
Editor’s Note: At press time, we learned that Josh and Gabby got engaged!
Best wishes from your friends at Palmetto Bluff!
ri v er d og b re wi n g CO.

39

Happy Hour
in the Lowcountry...
Canned beer gets a bad rap. Craft beer aficionados have, ‘til recently, looked down their
noses at beer in a can. They much prefer to tickle their taste buds with a brew from the bottle
or tap. Seems that there’s just something about bellying up to the bar, surveying the tap beer
selections, finding a locally crafted concoction and ordering a draft.

Well, the times they are a changing. Gone are the days
of Budweiser can towers. Today, the options are plentiful.
Brewers have been canning craft beers since the late
1990s, but it’s only in the last few years that the surge has
occurred. A Washington Post article written by Daniel
Froman in December 2011, predicts that by the end of
2012 at least half of the 25 largest US craft beer breweries
will be selling canned beer.
Light, heat and oxygen are arch enemies of beer. Cans
actually eliminate the first two. Eureka! Believe it or not,
cans actually lock in the flavor of beer better than even
dark glass bottles. No light penetrates the cans and the
seal is tighter than a bottle cap. Thus, your beer tastes
fresher longer.

Not yet convinced? Well, might we convince you that
drinking canned beer will save the world? Cans are more
environmentally friendly. They are easier to recycle and
require less packaging, so they weigh less and as a result
require less fuel for shipping. Drink canned beer and
lessen your carbon footprint?
Some may argue that can beer tastes metallic. We say,
not true! The aluminum cans used to package beer have
a water-based polymer lining that eliminates any metallic
contamination or flavors. And actually, beer in cans should
be poured into a glass just like beer in bottles.

Can Do...
Will Do!
–AT THE BAR–

Brews at the Buffalo’s Bar
Oskar Blues, Lyons, CO
www.oskarblues.com

Now you can’t argue with science. But, you can
argue with our Beverage Manager if you’d like. So,
here are Dave Mason’s top picks for crafts in a can
(all available at Buffalo’s).
Let Dave know what you think. Tweet him @PBwinegeek
Mama’s Little Yella Pills is an uncompromising, smallbatch version of the beer that made Pilsen, Czech Republic
famous. Unlike mass market “pilsners” diluted with corn and
rice, Mama’s is built with 100% pale malt, German specialty
malts, and Saaz hops. While it’s rich with Czeched-out
flavor, its gentle hopping (35 IBUs) and low ABV (just 5.3%)
make it a luxurious but low-dose (by Oskar Blues standards)
refresher.
G’Knight is a hefty, dry hopped double-red ale with a
nose full of aroma, a sticky mouthfeel, a malty middle
and unctuous hop flavors. G’Knight sports a surprisingly
sensuous finish for a beer of its size. It’s brewed in tribute to
a fellow Colorado craft beer pioneer and Vietnam vet who
died fighting a 2002 wild fire outside of the brewers’ Lyons
hometown. G’Mornin’. G’Day. G’Knight.

Avery Brewing Company, Boulder, CO
www.averybrewing.com
Avery’s White Rascal is a truly authentic Belgian style wheat
or “white” ale, this Rascal is unfiltered (yup, that’s yeast on
the bottom) and cleverly spiced with coriander and Curacao
orange peel producing a refreshingly fruity thirst quencher.
Ellie’s Brown Ale is a beautiful, deep russet brew which has
the sweet and somewhat nutty character of Adam Avery’s late
(1992-2002) Chocolate Lab, for which it is named. Crystal
and chocolate malts give this beer a brown sugar maltiness
with hints of vanilla and nuts, while subtle hopping gives it
an overall drinkability that’s second to none, just like Ellie!
Happy H ou r : Can Do, W i ll d o !

41

Where

Wild
Things
the

Are

42

w here the w ild th in gs are

“What do I love
about my job? Every
morning when I
make my rounds, I
have no idea what I’ll
see. This morning it
was six turkey hens
with over 30 chicks
between them.”
– Charles Bales
Forestry and Wildlife Manager at Palmetto Bluff

where the wi l d th i n gs a re

43

The abundance of wildlife in and around Palmetto Bluff
is one of its most remarkable qualities. The combination
of maritime forests, salt marshes, tidal freshwater rivers,
and brackish water estuaries, in concert with a mild climate,
make Palmetto Bluff an ideal habitat for a wide variety
of creatures.
For the birder, there is a seemingly endless array of migratory
and resident species to view. Oystercatchers with their bright
red bills scour the riverbanks for shellfish, while clapper rails
break the silence with their loud, distinctive calls.
Great blue herons and snowy egrets can be seen stalking the
shallows on stilt-like legs. Flocks of wood storks, the largest
population in the country, can be seen in the salt marshes
with their smaller cousins the white and glossy ibis.

“The most regal, beautiful, amazing
spectrum of wildlife shares its land
and waters with the human residents
of Palmeto Bluff.”
Overhead, bald eagles, ospreys and red-tailed hawks search
the fields and waters for a meal. Deep in the forest, the gobble
of a wild turkey or the hammering of a pileated woodpecker
can be heard.
Because Palmetto Bluff is located along the Atlantic flyway,
flocks of migrating waterfowl pass through at various times
of the year. Wood Duck, Blue and Green-Winged Teal,

44

W H ERE T H E WI L D T H IN G S A RE

Gadwall, Widgeon, Hooded Mergansers and occasionally
Mallard and Black Ducks are often seen during their seasonal
migrations.
Palmetto Bluff is also host to a diverse mammal population.
In the thickets, marsh rabbits and cottontails flourish, while
gray foxes and bobcats are on hand to help control their
numbers. An armadillo may meander by, foraging for insects
and roots. The trees harbor both eastern gray squirrels and
their larger, more colorful cousin, the black-masked fox
squirrel. Raccoons, minks and river otters occupy the water’s
edges, while a healthy herd of white-tailed deer can be seen
throughout the property.
Other Bluff wildlife includes green anole (commonly
thought to be chameleon), skink, various types of snakes
and many kinds of frogs and toads. Yellow-bellied slider or
diamondback turtles sun themselves along the shores of the
freshwater lagoons and alligators are a common sight as well,
lazily basking in the sun upon the water’s edge. The saltwater
marsh is home to many crustaceans including ghost, fiddler
and hermit crabs, which scurry about, particularly at low
tide. Frequently, just off shore, a pod of dolphin may be seen
swimming and playing in the surf. A rarer sight to behold
is the shy and endangered Loggerhead Sea Turtle, a gentle
giant which can easily reach up to 4000 pounds.
The most regal, beautiful, amazing spectrum of wildlife
shares its land and waters with the human residents of
Palmetto Bluff. The mission of our Conservancy is to protect
the vital ecosystem and spectacular natural beauty in order to
maintain this pristine habitat of “where the wild things are.”

In the Wild:

Cicadas

By Tim White

As we enjoy the cooler weather of fall, we’re also appreciating a bit of a reprieve from the
cacophony of noise that disappears along with the late summer heat. Those dog days of summer are hot
enough to deter most people, and indeed most animals, from venturing out in the afternoon, but they are
seldom silent. From high in the trees comes a monotonous buzzing, the chorus of dozens of cicadas.
Cicadas are “true bugs” – a classification they share with
a number of notorious insects including stink bugs and
aphids. They begin life as miniature, wingless versions of
adults, feeding on tree roots and sap.
During this period they live beneath
the surface of the ground, as much as
several feet deep. As they grow, they
shed their skin and move to larger roots,
using their powerful front legs to tunnel
through the soil. In our area, cicadas
spend between one and five years
in their immature stage, before they
emerge from the ground, molt one final
time, and spread their wings as adults.
Cicadas are remarkable in many ways —
not the least of which is their ability to
withstand the heat of summer — from
their extraordinarily long life cycle to
their unique means of producing sound.
Unlike grasshoppers, which produce
sound by rubbing rough patches on
their legs together (one might compare this to playing a
violin), or birds and mammals, which use air forced through
vocal cords or a voice box (rather like a flute or clarinet),
cicadas “sing” by flexing a membrane inside their abdomen
(analogous to playing a drum). With rapidly repeated
“drumming”, the cicada produces the familiar summerafternoon buzz, which is amplified by a resonant chamber
in the cicada’s abdomen. The sound produced by groups of
cicadas can surpass 120 decibels (loud enough to damage
the human ear — assuming one was foolish enough to allow
a group of cicadas to sing while perched on his shoulder!)

Interestingly, cicadas are capable of a basic level of
communication: when one male cicada hears another begin
to “sing”, he will synchronize the pitch and speed of his song
such that they produce a coordinated
chorus. This creates a ventriloquist
effect, making it nearly impossible to
locate either individual, and producing
the illusion that the sound is coming
from everywhere at once.
Only male cicadas are capable of
producing sound — the female spends
her energy on reproduction instead.
After choosing a mate (the louder the
better!), she finds a suitable twig high
above the ground, and lays her eggs
in holes she excavates in the bark.
She may repeat this process a few
dozen times during her two- to threemonth adult lifespan. After hatching,
the baby cicadas drop from the treetops,
burrow into the soil, and begin the
several-year life cycle anew.
One concern that occurs to many is that cicadas may
become a pest. After all, they drink the sap from healthy
plants, so surely they have a negative impact on gardens and
greeneries? The answer is yes and no: on a small scale, a
single cicada may indeed cause slight damage to a plant, but
there simply aren’t enough cicadas around to cause severe
problems. So don’t worry; look forward to next summer and
let the song of cicadas be a soothing soundtrack.

Local Character:

Charlie Bales
Local Character appears in each issue of ‘The Bluff,’ and gives readers a little
insight into the mind, heart and life of a Palmetto Bluff team member.

A true original, Charlie Bales, Palmetto Bluff’s ‘Forestry & Wildlife Manger,’
has watched over this land for more than 30 years. As an undergraduate at
The University of Florida, he once thought about becoming a history teacher.
Testing the waters, dressed in suit and tie, it took Charlie two days to realize
he needed a career in the great outdoors. He changed his major to Forestry
Management, got a job in Florida with Union Camp, and in 1979 ended up here
as Property Manager. The rest is history, literally, as Charlie continues to keep
watch over the 20,000 acres of precious, pristine land that is Palmetto Bluff.
46

Lo cal Cha racter

Q&A

with

What is your idea of perfect happiness?
That’s a tough one. I don’t think happiness can really be defined.
To me it’s the times where things get quiet and in your mind you
see how lucky you are and realize all your blessings.
What goes through your mind as you drive to work
each morning?
Probably like most folks going to work in the morning, I think
about all that I have to do, what’s on my schedule for the day and
the week and mentally prepare myself to cover all the bases.
And, on the way home?
I’m usually thinking about things I can do that are neat and
interesting. The one thing I’ve been thinking about on my
way home lately is checking on my garden and our newest
trees and plants. We’ve recently put in a Butterfly Garden
and it’s doing great!
What is your greatest extravagance?
Every year I spend a week or 10 days with my son and my best
friends. We travel to my Deer Camp in Alabama. My biggest
problem there is to decide what’s for supper.
Movie that you’d recommend to friends?
There’s a movie called “Monte Walsh” with Tom Selleck. It was
a remake of an old Lee Marvin movie. I think it was made-forTV, about a couple of cowhands, and really very good.
If there was a movie about your life, what would it be
called? And, which actor would play you?
That’s an easy one. There was a movie called ‘The Ranger, The
Cook & The Hole in the Sky’ which starred Sam Elliot. It was
about a cocky, young forestry ranger and his first years learning
the ropes. It reminded me so much of my start in forestry.
What do you consider your greatest achievement?
Maintenance and improvement to land use since the plans in
place in the 1960’s; we’ve developed a stewardship and respect
of the land that makes me truly proud.
What is your most marked characteristic?
Patience. (Please note: we experienced this first hand, as fellow
Conservationist, Jay Walea chimed in “I think it’s the way he
looks in his green jeans when he leaves the room!”)

C h a r l i e Ba l e s
What is the last book you read?
The last good book I read was ‘Shadow Country’ by Peter
Matthiessen. It’s a novel about the wild Florida frontier at the
turn of the twentieth century; how the Gulf Coast was settled, the
hard times and how we’ve evolved.
If you could have one “super power,” what would it be?
And, how would you use it at work?
I’d be a ‘Super Mediator’ and have that power so I wouldn’t have
to deal with people who never have a smile on their face.
When you’re not here, what are you doing?
I do a lot of the same things I do here, but on my own time. I
work on my property and home; I’m in the woods or in the water,
hunting or fishing.
What word do you use most?
The word ‘probably.’ I try never to use the word ‘no’ to visitors,
guests and homeowners. Or, even my grandchildren. I’m a very
optimistic person.
What makes you laugh?
Kids, good friends; I laugh easily.
Top five songs on your playlist?
1. 3 Pickers – Scruggs, Watson, Skaggs
2. Against the Wind – Bob Seeger
3. The Perfect Country & Western Song – David Allan Coe
4. Terraplane Blues – R. Johnston
5. Not Alone anymore – Traveling Wilburys (Orbison lyrics)
Favorite spot on the Bluff?
That question is tougher than you can imagine, after years and
years here. My daughter was married at Moreland, so that is
certainly special to me. But the old Pump Field area of the Bluff,
that’s where my daughter got her first turkey. There have been times
when I’ve been out there all day hunting with folks, and seeing such
amazing things and none of us even pulled a trigger once.
Best Palmetto Bluff Moment?
The last big deer hunt we had on New Year’s Day, 2001. All
the staff brought their families, it was a wonderful day. Or, it
might have been the dedication ceremonies for the Conservation
Easements of Headwaters South and River Road Preserve. Just
to know the land is protected and will stay just as it is.
lo cal c ha rac ter

47

48

“ meat i n g ” Expectatat ion s

“MEATING”
EXPECTATIONS
The Art of Charcuterie
Photography by Rob Kaufman

Beyond the banquet tables and lovely linens, behind bottles and bottles of
fine red wine, tucked away in the wine cellar, you’ll find a hidden treasure,
an amazing example of the creative art of charcuterie. From the French
words chair ‘flesh’ and cuit ‘cooked’ this culinary specialty is the art of
turning preserved meat into an item of beauty and taste. Developed out of
necessity prior to the invention of refrigeration, charcuterie was a way to
preserve meats by salting, smoking and curing. Today it is considered true
food craftsmanship, whereby skilled culinary experts create mouthwatering
masterpieces, none to be outdone by the talented Chefs in our own kitchens
at the Bluff. Charcuterie came to Palmetto Bluff in 2009 and the unique
creations have been “meating” expectations ever since, as delectable dishes
featured daily on the menus at each of our four restaurants.

“ meat i n g ” ex pe c tat i o n s

49

S

ous Chef Richard Bisbee, the Bluff ’s
resident charcuterie expert, has learned the
culinary art by studying books, observing
other chefs, and frankly, “Through trial and
error,” he says. This fine art involves using quality
meats, which whenever possible, are ordered from
local area farmers. The meat is diced small enough
to fit through the grinder, mixed with seasonings
before grinding to assure a better bind, then curing
ingredients are added and the mixture is placed in
the freezer until almost frozen. The fat is also diced
into small pieces, but stored separately in the freezer.
Even the mixing bowls and grinder pieces are kept
in the freezer until just before grinding. Cold is one
of the keys ingredients to texture perfection.
The meat, then the fat is ground directly into a
chilled pan, then mixed together and combined with
various liquids such as beer or wine, and fermenting

In the cold storage area,
where white wines vastly
outnumber the charcuterie
offerings, Chef Richard
quips, “Someday we’ll move
the wines to make way for
more meat!”
culture which adds flavor, stabilizes the color and
helps ensure the sausage is safe to consume. A small
patty is cooked in the oven for taste testing. When
just the right deliciousness is achieved, the mixture
is stuffed into natural casings, twisted to desired
lengths and sizes and hung up at room temperature
for a few days to allow the fermenting culture to do
its job. From here, the sausage is ready to be cold
smoked, or can take its rightful place in the wine
cellar, where is will hang anywhere from six days to
three months, depending upon size.
The charcuterie of country ham, duck breast and
pork leg is a bit simpler and can involve curing,
soaking, rubbing, smoking and/or wrapping.
Hang time depends on many factors but for
optimal flavor, pork leg for example, may hang
for up to two years. (Two years!)
In the cold storage area, where white wines
vastly outnumber the charcuterie offerings,
Chef Richard quips, “Someday we’ll move the wines
to make way for more meat!”
And then, hanging before us, in an amazing aroma
of rich spices, we found pepperoni, chorizo, and
andouille sausages, among many others. There was
also an ample selection of pork leg, duck breast and
lozino (air cured pork loin.) Chef Richard points
out an experimental soppressata sausage made with
fennel and orange and a spicy jalapeno pepperoni.
In fact, he is constantly experimenting with
flavorful ingredients. Most of the time, his creative
concoctions come together to produce a new,

50

“ meat i n g ” expectat ion s

without homemade accompaniments. Ours boasted
several slices of house made baguettes, fennel seed
flat bread, spiced peanuts, pickled asparagus, yellow
squash bread and butter pickles, giardiniera and
whole grain mustard. (Hey, it’s a tough job, but
someone has to do it.)
Since we’ve discovered the art of charcuterie at
Palmetto Bluff, we’re always checking out the
menu for new creations from our exceptionally
talented Chefs. Some regularly featured charcuterie
delicacies include house made hot dogs, smoked
country breakfast sausage, and smoked salmon,
served at Bluffalo’s, and The May River Grill.
More elegant faire at The River House and
Canoe Club Restaurants feature signature dishes
like Grilled Lobster, Sous Vide Lamb Leg, and
Georgia Scallops and Shrimp, each accented with
house made charcuterie meats such as guanciale,
pancetta, bacon, and andouille. Or, to truly
experience the best in charcuterie, order the everchanging Charcuterie Plate.

exciting addition to the menu. His smoked and dry
cured andouille has become quite a hit around the
Bluff. On rare occasions, he misses the mark, but
his goal is to continually create unique and delicious
charcuterie offerings.
Because no food story would be accurate without
an in-depth taste-testing component, we quickly
embraced a sampling of what would likely be on the
evening’s menu. Our taste-buds were in overdrive
with a diverse selection of homemade sausages and
meats. The andouille was accented with a touch of
jalapeno, giving it a spicy Lowcountry twist. The
Waygu beef pepperoni, a new contribution by Chef
Trey Dutton, proved lean and flavorful. Delicate
coppa pork sausage, thinly sliced, smoky duck ham
and earthy, finely ground suppressata were also
featured on the plate. Since every charcuterie meat
or sausage is created by hand, on an individual basis,
the result is a rich, incomparable flavor all its own.
Of course no charcuterie plate would be complete

Chef Richard’s enthusiasm for his craft is quite
evident as he talks about the cold smoker in the
works, being created from an old baking proofing
box. This will enable the Chefs to provide
continuous smoke for hours and even days, to bacon,
salmon and sausages. It can also be utilized for
smoking flour to make pastas and breads; and even
butter and cheese. “Very exciting,” he proclaims.
Don’t worry, Richard, we’ll be back to take that
tour shortly!

“ M eat i n g ” ex pe c tat i o n s

51

The Shell Crescent Site is
named for a crescent-shaped
deposit of shell fragments that was
found on the siteâ&#x20AC;&#x2122;s eastern edge.

52

B EFO RE & A F T ER: THE SHELL CRESEN T SI TE

&

Before

After

The Shell Crescent Site
Golfers on the green of the tenth hole of the May River
Golf Course enjoy a spectacular vista of the May River and
marshes. Over 500 years ago, Native American residents of
a fishing hamlet enjoyed the same view. The remains of this
seasonal village, the Shell Crescent site, excavated before
(and while!) the golf course was constructed, constitute one
of the many archaeological sites found at Palmetto Bluff.
The Shell Crescent Site is named for a crescent-shaped
deposit of shell fragments that was found on the site’s
eastern edge. Archaeologists relish such piles of shell, called
middens, because they often yield treasure troves of artifacts.
The Shell Crescent midden was no exception. Hundreds of
pieces of pottery, flakes of chert (stone), and broken animal
bones were found among the oyster shells.
Archaeologists use artifacts to piece together the lives of
the people who once occupied the site being studied. For
example, the decorative style of the pottery is used to
estimate how long ago people lived there. At Shell Crescent,
the scrolls, figure nines, and parallel lines that adorn
many pottery fragments place them in the 14th and 15th
century A.D (a date confirmed by radiocarbon analysis of
charcoal found at the site). These designs also link the
inhabitants of Shell Crescent to other communities sharing
the same decorative style along the coast of South Carolina
and Georgia.
The chert (a hard, sedimentary rock) flakes found at the
site tell us that the prehistoric occupants manufactured
stone tools, but the geology of the site shows that they had
to go to some lengths to obtain raw materials. The land

of Palmetto Bluff is actually the sand of ancient beaches
and hence lacks the rocks necessary for fashioning tools.
Therefore, tool-makers were forced to trade for stone or
travel to quarries to get it. The closest chert quarries lie up
the Savannah River, a journey of several days by foot. The
alternative to making regular trips up the river would have
been to trade for the stone. Perhaps the residents of Shell
Crescent capitalized on the May River’s bounty and traded
dried fish for raw materials. The large number of fish bones
recovered at the site, by far the most numerous of the bony
remains, indicates that fishing was a common activity of
these early residents of the Bluff. It is quite possible that
there was enough of a surplus for a lucrative trade.
The Shell Crescent site is one of the last prehistoric sites to
be occupied at Palmetto Bluff. By the time French explorers
sailed into Port Royal Sound, the Bluff ’s Native American
residents had moved away. It’s not clear why the area was
abandoned although some researchers have suggested
that skirmishes over territories resulted in some places
becoming “no man’s lands.” Palisades at nearby sites along
the Savannah River confirm that relationships between
groups were not always peaceful and the land of Palmetto
Bluff may have been a “buffer zone” between groups to the
north and south.
It wasn’t until colonial plantation owners moved into
the Bluff that the view from what would become the
May River golf course was once again enjoyed by human
eyes. Hundreds of years later, that vista is more than just
spectacular scenery; it is what we call “home.”

B EFORE & AF T ER : TH E SH ELL CRESEN T SI TE

53

Competitive
Croquet
By Tim White

Photography by Marge Agin

You probably think of croquet as a backyard game, played mostly at barbecues
and family reunions. But after seeing the intensity and calculation with which
the white-clad figures regard each play as they pace almost silently from wicket
to wicket on Palmetto Bluff ’s carefully manicured croquet courts, you might
be forced to relinquish your preconceptions.
According to Palmetto Bluff Recreation Department’s concierge and croquet
instructor Carole Crow, there’s a reason for the mistake. “The croquet you
know — the game with nine wickets, that you play at home — that’s a variation
of golf croquet. This is six-wicket, it’s much more complex. The strategy that
goes into it is like bridge, you have to think ahead and work as a team.” Of
course, Ms. Crow is quick to assure me that it’s not too complex to be easily
learned. “You can pick up croquet very quickly. In my lessons I teach the proper
technique for making shots, and within half an hour everyone’s playing. And
99 percent of them will come back for more after that first lesson.”

54

compet i t i v e C ro q uet

compet i t i v e c ro q uet

55

Did you know …
Croquet is believed to have originated
in the 17th century
Croquet was an event at the 1900
Summer Olympics
A Japanese sport called “Gateball” is a
variation of croquet
The first set of croquet rules was
published in 1856
Croquet was the first outdoor sport
which men and women could play on
equal footing
In major championships, men and
women complete and are ranked together
Manet, Bonnard, Homer, Abbema and
Rockwell have all depicted croquet in
their paintings
In the novel “Alice’s Adventures in
Wonderland” a hedgehog was used as the
croquet ball
Every year Annapolis, Maryland hosts
an intense competition between US
Naval Academy and St. John’s College
In 2005 American scientists played
croquet outside at the South Pole
Observatory

56

compet i t i v e C ro q uet

Croquet originated in Ireland in the 1800s, though
similar games were played throughout western
Europe. It most likely evolved from ground billiards,
or jeu de maille, a golf-like game played in France
beginning in the 15th century (indeed, golf may
also trace its roots to a common ancestor, though its
origins are still hotly debated). Croquet as we know
it today became popular among high-class British
in the 1860s, and a detailed rulebook became one
of the top sellers of the decade. By the mid- to late
1870s, however, croquet had been largely replaced
by a newly-fashionable game: tennis. In fact, the
famous tennis courts at Wimbledon, which are
still played on today, were originally croquet courts
before they were repurposed for their current use.
In America, croquet has had its ups and downs.
It experienced an initial surge in popularity from
the 1870s through the turn of the century, when a

variation known as roque was included in the 1904
Olympic games in St. Louis. After that, however,
croquet began to decline as a competitive sport,
while the backyard version became a mainstay of
American cook-outs. It was not until the 1960s
that croquet once again resurfaced, this time as the
more sophisticated six-wicket sport.
At Palmetto Bluff, croquet was established as a
Recreation Department sport six years ago, and
it has since enjoyed dramatic growth and success.
As well as attracting the attention of many of the
Bluff ’s members and the continued patronage
of the Coastal Croquet Club, Palmetto Bluff ’s
courts have drawn critical acclaim. Each year, the
Recreation Department co-hosts the Southeast
Regional Croquet Tournament with other Hilton
Head-area clubs.

If you’re interested ...
in learning to play croquet, consider dropping by the
Recreation Department. Group lessons take place twice
per week, on Wednesday and Saturday afternoons, and
are open to members over 7 years of age (don’t forget
to wear white!). Private lessons can be scheduled via
Carole Crow and the Recreation Department.

ighthouses, like so many other things
in the age of technology, have become
somewhat obsolete. What was once a vital
part of maritime transportation and safety
has lost its practicality with the emergence
of GPS, solar power, and advanced maps
and knowledge. But regardless of function or importance,
thousands of people visit lighthouses each day. They are often
romanticized in books and movies, thought of as symbols
of guidance and safety, evoke feelings of nostalgia, and are
the subject of countless works of art. It was the history
though, that piqued my interest in visiting the Harbour
Town Lighthouse on Hilton Head Island. I was unfamiliar
with any stories behind it. Maybe it was used on old trading
routes with boats from overseas, or maybe it saw action in
the Civil War. The possibilities were mounting in my head,
and I was excited to uncover more information and history.

58

S hed d i n g Light on a Lan dma rk: F raser ’ s Folly

This wouldn’t be the first time that I’ve seen the Lighthouse.
In fact, I don’t think a day goes by where I don’t see some type
of depiction of the Lighthouse at Harbour Town, whether
it’s used in the logo for a local business, or as a symbol in
an advertisement for Hilton Head Island, or even in “HHI”
bumper stickers plastered to cars where the Lighthouse is
substituted for the letter, ”I”. Before I had even moved here I
was aware of the Lighthouse through the RBC Classic Golf
Tournament each year, where it’s become arguably the most
recognizable landmark in the golfing world. The Lighthouse
has truly become the consensus symbol for Hilton Head
Island, and for good reason. It’s eye-catching, evokes the
imagery of being near the ocean, and encapsulates the aura
of Hilton Head Island in a single image.
The Lighthouse itself is located in the heart of Harbour
Town, surrounded by shops, restaurants, and the hustle
and bustle of tourists during the summer months. Its

The Lighthouse itself is located in the heart of Harbour Town, surrounded
by shops, restaurants, and the hustle and bustle of tourists during the summer
months. Its candy-cane stripes make it easily noticeable and provide a
striking contrast with the blue of the ocean and sky in the background.

candy-cane stripes make it easily noticeable and provide a
striking contrast with the blue of the ocean and sky in the
background. After taking advantage of endless opportunities
for photographs, I made my way to the Lighthouse entrance.
There is a $3.50 entrance fee to get into the Lighthouse, and
after paying I immediately ascended the old, narrow stairs.
The Lighthouse itself is a museum. After each flight of stairs
there is a landing with plaques full of historical information,
relics and memorabilia, and pictures detailing the beginnings
of Hilton Head Island. I kept climbing sections of stairs and
reading chronological information, waiting to find out more
about the Lighthouse itself. Finally, around the last flight of
stairs, there was a plaque dedicated to information about the
area and how the Lighthouse came to exist. I was surprised
to find out that the Lighthouse was privately commissioned
by Charles Fraser, the founder of the resort, in 1970. It was
never intended to serve any kind of functional purpose, and
was designed merely for show. The media even dubbed it
“Fraser’s Folly” because of how impractical it seemed.

Initially I was disappointed. I was looking forward to
uncovering what I thought would be an abundance of
historical information about the Harbour Town Lighthouse.
I couldn’t believe I built up all of this anticipation for a
decoration. But as I reached the top and looked out over
Hilton Head, Daufuskie Island, and Calibogue Sound,
I forgot all about that disappointment and enjoyed the
picturesque views. The wind was pushing the clouds across
the sky, the sun was falling in the west, and below me there
was a manatee swimming between the hundreds of boats
parked in the harbor. I felt at ease, and I realized that while
this wasn’t necessarily a lighthouse in the traditional sense, it
still served a purpose. Lighthouses are known for providing
beacons to guide ships out at sea back to land, and the
Harbour Town Lighthouse is a beacon as well, but instead of
leading people home it leads people away from their homes.
It is a beacon that guides tourists and vacationers to Hilton
Head Island, and it’s a symbol that has become synonymous
with the Island itself.
S heddi ng Li ght on a La n d ma r k : Fraser ’ s Folly

59

What’s Around the Corner
With dozens of different and diverse activities every day on the Bluff, your
calendar can quickly fill. We’ve shared a few of our favorite on property and offproperty events worthy of a big circle on your calendar. For the full Palmetto Bluff
calendar of events visit www.palmettobluff.com.
october

september
7

Buffalo’s First Friday Wine Dinner

5

Buffalo’s First Friday Wine Dinner

Around the world with Pinot Noir, taste the expression of

Melting Pot, fondue and wines to tantalize the taste buds.

terrior in the world most elegant and complex varietal.
6-18 Annual Beaufort Shrimp Festival

Obtain the Property Report required by federal law and read it before signing anything. No federal agency has judged the merits or value, if any, of this property. This does not constitute an offer to sell or a solicitation of any offer to buy where prohibited by law.

prince of tides.

Perhaps only here does one so keenly appreciate the simple joys of a Lowcountry life where tides tell the time, the ebb and flow
music for the soul. On salt and fresh water we canoe, cast, pole and paddle, every moment connecting us to the past, present and
to ourselves. Fun and games are on the courts, the course and horseback – it’s a vibrant lifestyle where every day is different.
Whether your choice is a getaway to America’s favorite Inn and Spa, or you wisely elect to make this your home, we look forward
to welcoming you to experience the real meaning of southern comfort.
Inn at palmetto bluff reservations

866.706.6565 |

Real estate inquiries

888.679.7802 | palmettobluff.com

#1 Best Hotel 2012 U.S. News & World Report • 2012 AAA Five Diamond Award
Homesites from the low $100’s to $1M+